Taco Corn Chili Recipes

HEARTY TACO CHILI

Steps:

• In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 8-10 minutes. Using a slotted spoon, transfer beef to a 5-qt. slow cooker., Rinse and drain beans and hominy. Add to beef, along with canned tomatoes and green chilies, tomato sauce, onion, the dressing and seasoning mixes and pepper. Puree green chilies and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture., Cook, covered, on low until flavors are blended, 6-8 hours. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

TACO CHILI

Steps:

• Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place beef in pan (wash hands); brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
• Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Serve.

TACO CHILI

Steps:

• Dice the bell pepper and onion.
• Brown the meat on the stovetop. If not using a non-stick pan, a drizzle of olive oil my be needed to avoid sticking.
• Add diced onion and cook for another 3 minutes.
• Add diced bell pepper, black beans, salsa, tomato sauce and taco seasoning, Stir and bring to a low simmer for about 20 minutes.
• Serve with toppings of choice.

ONE-POT TACO CHILI

Steps:

• Place a heavy pot over medium heat. Add onions and ground beef and cook and stir until beef is browned and crumbled and onions begin to turn translucent, about 5 minutes. Drain grease from pot.
• Pour in beef broth; add beans, tomatoes, corn and Knorr® Fiesta Sides - Taco Rice. Stir in 1 buttery spread. Bring mixture to a boil. Reduce heat, cover, and simmer until rice is tender, about 7 minutes.
• Remove pot from heat; let pot stand at least 2 minutes. Stir. Serve topped with shredded cheese and sour cream.

TACO CHILI FROM PUBLIX®

Steps:

• Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place beef in pan (wash hands); brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
• Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Serve.

EASY TACO CHILI RECIPE

Steps:

• In a large, high sided skillet, saute the ground beef and onion until there is no longer any pink in the beef. Drain.
• Sprinkle the beef with salt, pepper and taco seasoning. Add green chilies, hominy, chili beans, kidney beans, diced tomatoes, and enchilada sauce. Stir to combine. Bring mixture to a boil over high heat. Reduce heat and simmer on low, 1 hour partially covered, stirring occasionally to prevent sticking.

TACO CHILI

Steps:

• Place all the ingredients in a freezer bag, stir well, and freeze until ready.
• Place in Crockpot and cook on high for 1 hour.
• Cook on low for 4-6 hours.
• Serve with shredded cheese, cilantro, chopped green onions, corn chips, or your favorite toppings!

TACO CHILI

Steps:

• In large skillet over medium high heat, brown ground beef with taco seasoning until meat is slightly browned and crumbly, about 10 minutes. Add mixture to large slow cooker.
• Stir in remaining ingredients. Set slow cooker to low and cook for 4-8 hours.
• Alternatively, meat can be browned in electric pressure cooker, remaining ingredients can be added, and chili can be cooked on high pressure for 15 minutes.
• Garnish with freshly grated sharp cheddar, sour cream, and crushed tortilla chips.

SLOW COOKER TACO CHILI

Steps:

• In a large, deep-sided skillet, spray with olive oil. Add in the ground beef, onion and garlic with a pinch of kosher salt and heat over medium. Use a wooden spatula to break up the beef and cook until browned and no longer pink.
• Drain the fat from the pan and add in taco seasoning, stir to combine and then transfer the beef/onion mixture to your slow cooker.
• Add in the beans, chiles, corn, crushed tomatoes. Stir to incorporate all of the ingredients.
• Cook on high for 3 to 4 hours, or low for 6 hours.
• Serve in bowls topped with greek yogurt or sour cream, shredded cheese, pepper pico, black olives, green onions and corn chips.
• Add the tomato, peppers, red onion, cilantro, salt and lime juice into the bowl. Add minced jalapeño for some heat.
• Toss to combine. Cover and refrigerate until ready to serve.

TACO-CORN CHILI

Steps:

• Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook beef in Dutch oven 5 to 7 minutes, stirring occasionally, until brown; drain.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered about 18 minutes, stirring occasionally.

FRITO CHILI TACO BOWLS

Steps:

• In 3-quart saucepan, cook beef, onions and garlic over medium heat 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in taco seasoning mix, chili powder, canned tomatoes and beans.
• Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered 12 to 15 minutes, stirring occasionally, until thick.
• Spoon chili into warm tortilla bowls; top with remaining ingredients